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Golden Apricot Pie

This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California
  • Total Time
    Prep: 35 min. + cooling Bake: 50 min.
  • Makes
    8 servings


  • 2 packages (6 ounces each) dried apricots
  • 2-3/4 cups water
  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon nutmeg
  • 1 tablespoon butter


  • In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool.
  • Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid.
  • Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts
1 slice: 414 calories, 15g fat (7g saturated fat), 14mg cholesterol, 215mg sodium, 66g carbohydrate (36g sugars, 2g fiber), 3g protein.

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